Description
This cozy soup combines tender chicken, cheesy tortellini, and fresh spinach in a rich, creamy broth, perfect for chilly nights or quick family dinners.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts, cut into ½-inch cubes
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons unsalted butter
- 1 tablespoon garlic, minced
- 4 cups chicken broth (32 ounces)
- 1 cup heavy whipping cream
- ¾ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes
- ½ teaspoon red pepper flakes
- 1 package refrigerated cheese tortellini (9 ounces)
- 2 cups fresh spinach
Instructions
- Toss cubed chicken with Italian seasoning, kosher salt, and black pepper.
- Heat olive oil and unsalted butter in a Dutch oven, add chicken, and cook until golden brown.
- Transfer chicken to a plate and tent with foil to keep warm.
- In the same pot, melt remaining butter and sauté garlic until fragrant.
- Pour in chicken broth and bring to a gentle simmer, scraping up browned bits.
- Reduce heat, stir in heavy cream, and whisk in Parmesan cheese until smooth.
- Stir in sun-dried tomatoes, red pepper flakes, tortellini, and reserved chicken; simmer until tortellini are tender.
- Add spinach and stir until wilted; serve warm garnished with extra Parmesan.
Notes
Use rotisserie chicken for a quicker option.
If freezing, leave some space in containers for expansion.
Adjust red pepper flakes based on spice preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 85mg